WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION

TECHNICAL VOCATIONAL AND LIVELIHOOD

GRADE
AGRI-FISHERY ARTS
FOOD/FISH PROCESSING 11
FIRST
LEARNING SEMESTER

MODULE WEEK 7-8

WBLS-OBE Curriculum Guide Self-Learning Module TVL11 1

 MODULE
IN
FOOD FISH PROCESSING
SHS
QUARTER I
WEEK 7-8
DAY 25-32
PROCESSING FOOD BY SALTING, CURING AND
SMOKING
Prepare Salting, Curing Solution and Mixtures

Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewers: Femia C. Daguna Romeo G. Uganiza
Joseph Salvador
Illustrator: Nestor M. Lucero
Layout Artist: Nestor M. Lucero
Management Team:
Vilma D. Eda Arnel S. Bandiola
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

WBLS-OBE Curriculum Guide Self-Learning Module TVL11 2

 Lesson
Prepare Salting, Curing Solution
3 and Mixtures

What I Need to Know

This lesson deals with preparing salting, curing solution and mixture in
processing food by salting, curing, and smoking. It includes a study of the kinds of salt,
properties and composition of salt and the ingredients in curing fish. It also covers the
procedure in preparing brine and curing solutions and Occupational Health and Safety
(OHS) specifications for salt and curing ingredients. Through the discussions, you are
expected to attain the following:

Content Standard:
Demonstrate understanding on processing food by salting, curing, and
smoking.

Performance Standard:
Demonstrate the procedures of processing food by salting, curing, and
smoking independently.

LO 3. Prepare salting, curing solution and mixtures.

TLE_AFFP9-12SL-Ih-i-3

Summary of Learning Outcomes:

At the end of the lesson, you should be able to.

3.1. Measure and weigh required salt and other ingredients and adjuncts for salting
and curing in line with approved specifications and OHS requirements
3.2. Measure and weigh required ingredients for pumping pickle, cover pickle and dry
cure mixture in line with approved specifications

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 What I Know

Before you go over with this module, try answering the succeeding Pre-test.
This will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!
Pre-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. Which of the following mixtures would you use if you are instructed to prepare 10%
brine solution. How will you measure it?
A. 1part salt, 5 parts water B. 1part salt, 7 parts water
C. 1part salt, 8 parts water D. 1part salt, 9 parts water

2. How many grams of salt is applied to 700 grams of fish in Kench salting using the
ratio 1:7 by weight?
A. 100 grams of salt B. 150 grams of salt
C. 200 grams of salt D. 250 grams of salt

3. In preparing curing solution, the following are measured EXCEPT

A. oil B. salt
C. sugar D. vinegar

4. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
A. 7 cups B. 8 cups
C. 9 cups D. 710cups

5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent
in terms of ratio?
A. 1:4 B. 1:5
C. 1:7 D. 1:9

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6. Which of the following consist the preparation of a 25% brine solution, with a 1:5
ratio meaning it consists of:
A. 1 part salt, 5 parts water B. 1 part water, 5 parts fish
C. 1 part salt, 5 parts fish D. 1 part fish, 5 parts salt

7. How many volumes of water is added to salt to make a solution of 1:4 if the salt
weighs 250 grams/cup?
A. 500 ml of water B. 800 ml of water
C. 900 ml of water D. 1000 ml of water

8. Which among the concentration of salt given below is required to kill most species
of unwanted bacteria?
A. 5% B. 10%
C. 20% D. 25%

9. If the ratio of preparing brine is 1:9, what is the volume of water to dissolve 250
grams of salt?
A. 1500 ml of water B. 2000 ml of water
C. 2250 ml of water D. 2500 ml of water

10. In using a salinometer to test for brine strength, at what concentration is 20º S
brine?
A. 200 grams of salt, 750 ml of water
B. 200 grams of salt, 800 ml of water
C. 250 grams of salt, 750 ml of water
D. 250 grams of salt, 800 ml of water

11. Which one is removed when processing food to avoid contamination?

A. apron B. gloves
C. hairnet D. jewelries

12. Which is the most important ingredient in curing?

A. binders B. salt
C. sugar D. vinegar

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13. What is the process involved in salting when the moisture content of the product
lowers?
A. curing B. making brine
C. osmosis D. salt concentration

14. What is the purpose of curing meat?

A. ham preparation
B. reducing salt, sugar
C. prolong the keeping quality of meat
D. accurate measurement of ingredients

15. What is the salinity of the brine in the preparation of pumping pickles?
A. 30°S C. 70° S
C. 80 to 85° S D.100° S

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 What’s In

Activity 1

Before we proceed to our lesson, can you name five curing ingredients and their
functions? (2 points each).

What’s New

Curing is the addition to meats of some combination of salt, sugar, nitrite and/or
nitrate for the purposes of preservation, flavor and color. Some publications
distinguish the use of salt alone as salting, corning or salt curing and reserve the
word curing for the use of salt with nitrates/nitrites.
Definition of terms:
1. Agitation - refers to constant stirring of the brine
2. Brine solution - the mixture of salt and water
3. Contaminate- make impure by mixture of unnecessary substance or bacteria
4. Cure- to preserve for the purpose of preserving meat or fish as by smoking or
salting
5. Curing - refers to the method of preservation and flavoring processes in meat
and fish by the combination of salt, sugar and nitrate or nitrite
6. Disinfectant- a preparation for disinfecting spoilage bacteria
7. Iodized salt - a kind of table salt that contains small amount of potassium
iodide and dextrose as a dietary supplement to prevent thyroid disease
8. Osmosis - the flow of a substance from a region of lesser to a greater
concentration through a semi-permeable membrane
9. Preservatives - substances added to food to prevent or inhibit the growth of
spoilage organisms
10. Salinity - refers to the degree of saltiness
11. Salinometer - an instrument used in measuring salinity
12. Salt - a white crystalline combination of acid and base
13. Sanitary-free from dirt and bacteria
14. Saturated solution - a solution where there is an equal amount of salt
dissolved in small amount of water

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 15. Sea salt - made from ocean or sea water that contains trace minerals not
found in the mined salt.
16. Solute - a substance dissolved in another substance
17. Solution- a mixture formed for purpose of preserving meat or fish
18. Table salt - a mined salt usually dissolved in water to create brine
19. Unrefined salt- are commonly used as ingredients in bathing additives

What is It

Basic Rules of Sanitary Food Handling Practices

1. Hands should be washed thoroughly with soap and water. A disinfectant
solution of chlorinated water should be available for rinsing the hands before
handling food. Wearing rings, bracelets and wrist watches during
processing should be avoided as these can be source of contamination.
2. Whenever possible, food must not be handled directly during preparation
and packing.
3. Packing materials must never be handled directly particularly on the side
that shall be in direct contact with the food.
4. Food handlers should be properly dressed. The use of gowns, aprons, head
caps or hair nets, mask, rubber, boots, and gloves are ideal. This prevents
contamination of food by foreign matters from the handler’s body like hair,
dust and germs extracted from the nose and mouth. However, for small
scale industries clean and light color shirt and caps and hairnets would be
efficient.
5. Smoking in the preparation, processing, and packing area should never be
allowed. Smoke can be absorbed in the food or the ashes and cigarette
butts may get into the food. Spitting and blowing of the nose should never
be done within the premises of the plant. These unhealthy habits contribute
to contamination and spread of diseases.

Salt and Other Ingredients for Salting and Curing to be Measured and Weighed
in Line with Approved Specifications and Occupational Health and Safety (OHS)
Requirements

Curing fish includes the application of dry salt, brine or pickle or smoke, which
in a wider sense, applies to any saline or acid preservative solution with some
modifications.

Salting involves the application of salt to the fish whereby the moisture content
in the fish is lowered to the point where bacterial and enzymatic activities are retarded.

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Functions of Salting and Curing Ingredients

1. Salt- the essential ingredient in salting is salt. It draws moisture from the muscle
cells and at the same time enters the cells by osmosis. It makes up the bulk of
the curing mixture because it is not only a good preservative, but it provides the
most desirable flavor. As a preservative, it causes the partial dehydration of the
tissue through osmosis, at the same time it withdraws water from the
protoplasm of the spoilage organisms, shrivelling and inactivating their cells.
Besides, it improves the ability of meat proteins to retain either the normal
moisture content of added water and stabilize the fat protein emulsion in
sausage.
Too high salt content reduces protein solubility and results to a firm product,
while too low concentration yields otherwise. (Loterte,1978)

Curing salt- consists of 94% refined salt and 6% nitrite

Three kinds of salt locally available:
a. Solar or coarse salt
b. Pangasinan salt
c. Refined salt- the most suitable for meat curing on account that aside from
being the most concentrated, it has the least amount of impurities.

2. Water- this is needed in the preparation of a brine solution. The water must be
potable, clean, and fresh.

3. Vinegar-gives flavor, makes the product firm and also acts as a preservative.
It aids in promoting the shelf life of the finished product. The vinegar to be used
should have an acetic acid content of 4.5 % to 5.0%.

4. Sugar-acts as a preservative mainly by increasing the thickness of the cured

pickling solution which lowers the water activity. It also adds sweetness to the
product. (Lagua et al,1977). It counteracts saltiness. It enhances the flavor of
the product and aids in lowering the ph of the cure. It’s role in color development
and color stability under present commercial curing practices has been found
to be negligible.

Refined cane sugar is the most suitable. The use of brown sugar is limited by
the fact that it caramelizes at a lower temperature and tends to darken the meat
in cooking. Large amount of sugar on prolonged curing, promotes vigorous
microbial growth, which usually causes acid fermentation that affects
palatability and color.

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 5. Spices- are aromatic vegetable substances used for seasoning of food. The
most common spices are black pepper onions, garlic etc. The spices used may
also have some preservative action, but it is more probable that they mask the
color and odor rather than inhibit spoilage.

6. Preservatives- like nitrate or nitrite will not only help kill bacteria, but also
produce a characteristic flavor and give meat a pink or red color. Nitrite in the
form of either sodium nitrate or potassium nitrate is used as a source for nitrite.

a. Binders, Fillers and Emulsifiers-are intentional additives. These are

added for economic reasons and they improve the finished product
characteristics such as texture, appearance, slice ability and plumpness.
They also prevent shriveling and shrinkage to a certain extent.
a.1 Binders are additives which when dissolved bind meat particles together
and hold moisture during processing and or subsequent reheating.
Examples of these are dried skim milk, cereal flour, starch and carrot flour.
a.2 Fillers are binders that contain water soluble protein which serve as fillers
for added weight. Examples are cereal grains and textured vegetable
protein.
a.3 Emulsifiers are binders that contain water soluble proteins which aid in the
emulsification of ingredients. Example is dried whey.
b. Ascorbic acid hastens th color production due to either a chemical reaction
with nitrate, producing more nitric oxide or by reducing metmyoglobin
(oxidized meat pigment which is brown) myoglobin(red). The permissible
level for this adjunct is 7 ½ oz. of ascorbic acid or its salt to 160 gal. or pickle
or ¾ oz./100 lbs. of sausage met or emulsion or 500mg/kg meat.

Measuring and Weighing Required Salt for Salting and Curing Approved by the Bureau
of Foods and Drugs (BFAD)

A. For Salting
Measuring and weighing the required salt for salting varies on the methods of
salting to be applied to the fish namely:

1. Kench Salting or Dry Salting produces a product locally called “Binuro”. Fish
are heavily salted in a ratio 1:7 (one-part fish to seven parts water).

The weight of salt depends on the volume or weight of fish to be salted.

Example: If the volume of fish to be salted is 700 grams, applying the Ratio
1:7, the amount of salt to be used is 100 grams.

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 2. Dry Salting to Make Brine produces a product locally known as “Tinabal” to
the Cebuanos. Fish are salted and the liquid is allowed to cover the fish. The
ratio of salt to fish is 1: 4 (1 part salt to 4 parts fish or 20% by weight).

3. Brine Salting involves the immersion of fish in brine. The amount of salt
depends on the volume of water. Mix salt with the fish in a proportion of 20%
to 25% by weight. To prepare a brine of certain concentration, a known
weight of salt is dissolved in a known volume of water.

Brine Preparation

To prepare brine or salt solution, consider using the different concentrations:

a. 10% (1:9 ratio)
b. 20% (1:4 ratio)
c. 25 % (1:3 ratio)

Examples:
1. 10% brine consists of 1 part salt and 9 parts water. If 1 cup of salt is 250
grams, then for 9 cups of water is 2,250 grams or millimeters of water.
To weigh the solution dissolve 250 grams of salt in 2250 g/ml of water,
therefore the weight of solution is 2,500 ml.
2. To measure 20% (1:4 ratio) 1 part salt to 4 parts water.
If 1 cup of salt is 250 grams, then 4 cups of water is 1000 ml.
3. To measure 25% (1 part salt to 3 parts water) 1 cup of salt=250 grams
added to 750 ml of water would give 1000 ml solution.
4. To weigh the solution, dissolve 250 grams salt to 1000 ml of water, therefore
the weight of the solution is 1,250 ml.

Note* A concentration of salt up to 20% is required to kill most of unwanted

bacteria. Salt concentration is measured with a salinometer and expressed in
terms of degree salinity. This instrument is allowed to float in a brine solution
with a temperature ranging from 0º to 35º. The highest ream is at the weighted
end of the salinometer spindle. Maximum degree salinometer is based on the
saturation of water with 25% sodium chloride at room temperature. This point
is referred to as 10º salinity. Plain water will read 0º salinity.

Preparation (measuring and weighing) of salt depends on composition,

characteristics, impurities and kind of salt. The purer the salt, the faster the salt
penetration; the more impurities, the slower the salt penetration.

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The Properties and Characteristics of Salt

1. It is a colorless or white crystalline compound known chemically as Sodium

chloride (NaCl).
2. Sources: sea water, salt wells, salt spring, lakes and underground deposits.
3. Composition: it is composed of 39.39% sodium chloride, constitutes about
2.6% water.
4. It has antiseptic properties.
5. It melts at 14.21º F or 77.2º C and vaporizes rapidly in heat.
6. Pure sodium chloride is slightly hydroscopic/hygroscopic.
7. Pure salt is a white, lustrous solid material which generally crystallizes into
cubes.
8. It has a bitter brackish taste.

Impurities in Salt
The quality of finished salted or cured products depends on the application of
salt and its action. Salt penetration into the fish is faster when relatively pure sodium
chloride is used than when impurities are present. A pure salt contains 100 % Sodium
Chloride (NaCl). An impure salt contains impurities like:

1. Physical –insoluble materials that go with the solar salt such as sand, silt, bits of
shells or tiny pieces of woods.
2. Microbial - like the halophilic bacteria which thrives very well in salt concentration.
3. Chemical- the main chemical impurities are calcium and magnesium chloride.

Factors Affecting Salt Penetration

1. Types/kinds of salt
2. Brine temperature
The rate of salt penetration is affected by temperature. At 0º C, salt
penetration is slower, but is faster at 15º C and fastest at 30º C at identical periods
of observation.
3. Salt concentration
A difference in salt concentration between the fish and the brine results
in gradual diffusion of salt into the fish. The higher the salt concentration, the rapid
the salt penetration.

Salt concentration may be:

a. Saturated solution – there is an equal amount of salt dissolved in small

amount of water
b. Super saturated- great amount of salt dissolved in small amount of water
c. Unsaturated- - less amount of salt dissolved in more amount of water

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4. Brine volume
A small volume of brine in proportion to the fish affects results in a small
concentration of salt.

5. Agitation of the brine

If the brine is occasionally stirred while it surrounds the fish, salt
diffusion into the fish is hastened.

For Curing
Fish may either be dry-cured, or pickle cured. The amount of salt in both
methods is generally the same; ¼ of the total weight or 1/3 of the total volume of the
fish.
Dry salt curing is a process where each fish is rubbed thoroughly with salt and
then stacked in rows in appropriate containers, scattering a little salt between the layer
and around the pieces.
Pickle cure method is a process where fish is packed in vats and barrels and
other appropriate containers.
In dry salt curing the average amount of salt is 1 to 4 parts by weight of the fish.
In pickle cure method, a concentrated solution is poured (1 part to 3 parts water and
the fish is completely immersed in brine.

Source: https://tinyurl.com/y3bjxtcu

Preparing Curing Mix for Ham and Bacon

Curing mix consists of salt, sugar and nitrite to prolong the keeping quality meat.
The curing mix for bacon preparation is the same as ham preparation. Pumping
solution is also injected into the meat. Measurements is the same as that of ham,
which is ½ cup for every kg. meat.
1. Pumping pickle (50 % salinity)

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 This mixture is good for 4kgs. Of meat
Allow ½ cup of the mixture per kg of meat

In 2 cups water, add the following ingredients:

½ cup salt, coarse.
1 ½ tbsp sugar refined
1 tsp. phosphate
2 tablets ascorbic acid or vitamin c, 500 mg (pulverized)
1 ½ tbsp ham spice

2. Dry cure mixture (per kg. of meat)

2 ½ tbsp. coarse salt
1 ½ tbsp. refine sugar
¼ tbsp phosphate
½ tablet ascorbic acid (500mg)

Preparation of pumping pickles

1. Pumping pickle. Prepare a stock of saturated salt solution (100° salinometer)

by dissolving all the salt that can be dissolved, stirring in a certain amount of
boiling water. Cool in refrigerator, strain the brine to remove dirt and excess
salt. Boiled plain water for dilution purposes, must also be prepared and cooled.
Then measure and mix all the required ingredients.

2. Brine (without any added ingredients) should give a salinity of 80-85° S at

15.6°C as determined by salinometer test. It is advisable to dissolve the curing
ingredients in a small amount of brine before finally mixing with the rest of the
liquid. Stir thoroughly and strain before using. Keep any unused pickle in the
refrigerator for future use.

3. Cover pickle is lower in salinity (78° S) than the pumping pickle, and the spices
are omitted. The same procedure in mixing should be followed as in the
pumping pickle.

Measuring/Weighing the Ingredients of the Curing Solution

To prepare a curing solution, the quantity depends on the type of cure,
individual preferences and processing requirements stated in the procedure. Measure
the amount of ingredient using the required measuring tools.

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Occupational Health and Safety Requirements on the Use of Salt and Other
Curing Ingredients

1. Some advocate that sea salt or manufactured salt is healthier than refined salt.
Sea salt is better due to its magnesium and calcium compounds. However, it
doesn’t contains iodine to prevent iodine deficiency.
2. Salt when combined with other ingredients are used for healing and therapeutic
effects.
3. Iodized salt contains a minute amount of potassium iodide and sodium iodide
to help reduce the chance of iodine deficiency in humans like thyroid gland
problems or goiter.
4. Unrefined salt contains 4 electrolytes (sodium, potassium, magnesium and
calcium).
5. Too much or too little salt in the diet can lead to muscle cramps, dizziness or
even electrolytes disturbance which can cause severe, even fatal, neurological
problems.
6. Drinking too much water with insufficient salt intake, puts a person at risk of
water intoxication (hyponatremia).
7. Salt is even used sometimes as a health aid, such as in treatment of
dysautonomia.
8. Too much preservatives like sodium nitrate or nitrite is harmful to one‘s health
because they are carcinogenic.

Note: The information cited above will guide a food processor in selecting the best
kind of salt appropriate in curing the food like fish or meat which is not hazardous to
one’s health.

Bureau of Foods and Drugs (BFAD) Specification on the Use of Curing

Ingredients

1. The Food Standard Agency (counterpart of BFAD) defines the level usage of salt in
foods as follows:
a. High is more than 1.5 g salt pe 100 g. (or 0.6 g sodium)
b. Low is 0.3 g salt or less per 100 g. (0.1 g sodium)

If the amount of salt per 100 g is in between these figures, then that is the
medium level of salt.

2. The Food and Drug Administration (FDA) Food Labeling Guide stipulates whether
a food be labeled as ―free‖, ―low‖ or ―reduced/less‖ in respect of sodium.
3. Other health claims are made about a food (e.g low in fat, calories etc), a disclosure
statement is required if the food exceeds 480 mg of sodium per serving.
4. Recommended usage to some is 6 g. of salt per day

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5. Recommended level for iodized salt usage is 150 micrograms of iodine per day for
both man and woman.
6. Recommended use level for curing salt—1/2 tsp/kg of meat, 0.2 % of weight of fish
or 2 grams per kg of finished product, 125 ppm sodium nitrite.

LET US REMEMBER
1. All ingredients in salting and curing must be properly measured and weighed in
accordance with OHS and BFAD requirements.
2. The quality of salted/cured products depends on the proper measurements/weights
of salt and curing ingredients. Inaccurate measurements of ingredients will result to
defective products.
3. Curing mixtures especially preservatives must be used in tolerable amounts. Using
more than what is allowed is damaging to the health.
4. Amount of salt needed for fish depends on the type of cure or method of salting you
are going to apply to the fish.
5. Observe accuracy on the measurement of ingredients in salting and curing.
6. Be cautious/careful in measuring ingredients for salting and curing, solutions and
mixtures.
7. Best practices for food handlers must be strictly observed and imposed in food
processing. Tips should be followed when selecting and buying ingredients to be
used in cooking the recipe or in the processing of food. The technique in salting
food is recommended for everybody to follow. Likewise, the prepartion of curing
mix should be done accurately.

What’s More

Activity 2
A. Fill in the blanks with the correct words or phrases. Write your answer on a
separate sheet.

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 1. ___________ Prepare a stock of saturated salt solution _________ by
dissolving all the salt that can be dissolved, stirring in a certain amount of boiling
water. Cool in refrigerator, strain the brine to remove dirt and excess salt. Boiled
plain water for dilution purposes, must also be prepared and cooled. Then
measure and mix all the required ingredients.

2. ________ should give a salinity of ________ at 15.6°C as determined by

salinometer test. It is advisable to dissolve the curing ingredients in a small
amount of brine before finally mixing with the rest of the liquid. Stir thoroughly
and strain before using. Keep any unused pickle in the refrigerator for future
use.

3. Cover pickle is lower in salinity _______ than the pumping pickle, and the
spices are omitted. The same procedure in mixing should be followed as in the
pumping pickle.

What I Have Learned

Activity 3
Answer the following briefly but comprehensively. Write your answer on a separate
sheet.

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1. Why do you have to observe accurate measurement of ingredients used for salting
and curing? What would be its effect to health if it exceeds more than the required
limit? Explain briefly.

2. How to prepare pumping pickle solution for ham?

3. Why do you need to follow the basic rules in sanitary food handling practices?

What I Can Do

Activity 4

A. Arrange the following steps for the preparation of the different mixtures and
solutions in salting, and curing. Label the first step with number 1 and so on. Write
your activity on a separate answer sheet.

Preparation of pumping pickles

________1. Brine (without any added ingredients) should give a salinity of 80-85° S
at 15.6°C as determined by salinometer test. It is advisable to dissolve
the curing ingredients in a small amount of brine before finally mixing
with the rest of the liquid. Stir thoroughly and strain before using. Keep
any unused pickle in the refrigerator for future use.

________2. Pumping pickle. Prepare a stock of saturated salt solution (100°

salinometer) by dissolving all the salt that can be dissolved, stirring in a
certain amount of boiling water. Cool in refrigerator, strain the brine to
remove dirt and excess salt. Boiled plain water for dilution purposes,
must also be prepared and cooled. Then measure and mix all the
required ingredients.

________3. Cover pickle is lower in salinity (78° S) than the pumping pickle, and the
spices are omitted. The same procedure in mixing should be followed as
in the pumping pickle.

B. Give the correct measurement of ingredients needed in preparing pumping

pickles and dry cure mixture in making ham and bacon.

Pumping pickle solution Dry Cure mixture

__________________ _________________
__________________ _________________
__________________ _________________
__________________ _________________
__________________ _________________

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 Assessment

Now that you are through with the module, CONGRATULATIONS! You are
ready for the post-test and find out how well you have gone through the module.
Compare your score with that of the pre-test. If you get higher, that means that you
have learned something. GOOD LUCK!

Post-Test

Read and analyze each item carefully. Write the chosen letter on a separate sheet of
paper.

1. Which of the following mixtures would you use if you are instructed to prepare 10%
brine solution. How will you measure it?
A. 1 part salt, 5 parts water B. 1 part salt, 7 parts water
C. 1 part salt, 8 parts water D. 1 part salt, 9 parts water

2. How many grams of salt is applied to 700 grams of fish in Kench salting using the
ratio 1:7 by weight?
A. 100 grams of salt B. 150 grams of salt
C. 200 grams of salt D. 250 grams of salt

3. In preparing curing solution, the following are measured EXCEPT;

A. oil B. salt
C. sugar D. vinegar

4. How many cups of salt is added to 27 cups of fish for curing using 1:3 ratio?
A. 7 cups B. 8 cups
C. 9 cups D. 710cups

5. If you are asked to prepare a brine with a concentration of 20%, what is its equivalent
in terms of ratio?
A. 1:4 B. 1:5
C. 1:7 D. 1:9

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6. Which of the following consist the preparation of a 25% brine solution, with a 1:5
ratio meaning it consists of:
A. 1 part salt, 5 parts water B. 1 part water, 5 parts fish
C. 1 part salt, 5 parts fish D. 1 part fish, 5 parts salt

7. How many volumes of water is added to salt to make a solution of 1:4 if the salt
weighs 250 grams/cup?
A. 500 ml of water B. 800 ml of water
C. 900 ml of water D. 1000 ml of water

8. Which among the concentration of salt given below is required to kill most species
of unwanted bacteria?
A. 5% B. 10%
C. 20% D. 25%

9. If the ratio of preparing brine is 1:9, what is the volume of water to dissolve 250
grams of salt?
A. 1500 ml of water B. 2000 ml of water
C. 2250 ml of water D. 2500 ml of water

10. In using a salinometer to test for brine strength, at what concentration is 20º S
brine?
A. 200 grams of salt, 750 ml of water
B. 200 grams of salt, 800 ml of water
C. 250 grams of salt, 750 ml of water
D. 250 grams of salt, 800 ml of water

11. Which one is removed when processing food to avoid contamination?

A. apron B. gloves
C. hairnet D. jewelries

12. Which is the most important ingredient in curing?

A. binders B. salt
C. sugar D. vinegar

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13. What is the process involved in salting when the moisture content of the product
lowers?
A. curing B. making brine
C. osmosis D. salt concentration

14. What is the purpose of curing meat?

A. ham preparation
B. reducing salt, sugar
C. prolong the keeping quality of meat
D. accurate measurement of ingredients

15. What is the salinity of the brine in the preparation of pumping pickles?
A. 30 S C. 70 S
C. 80 to 85 S D.100 S

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22 TVL11 Self-Learning Module Curriculum Guide WBLS-OBE
Pre-Test Activity 2 Post-Test
1. D 1.Pumping pickle, (100° S) 1. D
2. A 2. Brine, 80-85°S 2. A
3. A 3. 78°S 3. A
4. B 4. B
5. A 5. A
6. B Activity 4 6. B
7. D 1. 2 7. D
8. C 2. 1 8. C
9. C 3. 3 9. C
10. B 10. B
11. D 11. D
12. B 12. B
13. C 13. C
14. C 14. C
15. D 15. D
Activity 4
1. Pumping pickle (50 % salinity)
This mixture is good for 4kgs. Of meat
Allow ½ cup of the mixture per kg of meat
In 2 cups water, add the following ingredients:
½ cup salt, coarse.
1 ½ tbsp sugar refined
1 tsp. phosphate
2 tablets ascorbic acid or vitamin c, 500 mg (pulverized)
1 ½ tbsp ham spice
2. Dry cure mixture (per kg. of meat)
2 ½ tbsp. coarse salt
1 ½ tbsp. refine sugar
¼ tbsp phosphate
½ tablet ascorbic acid (500mg)
Answer Key
References
Books
DepEd, Competency-Based Learning Material for Second Year Food Processing NC
II (CBLM), Public Technical-Vocational High Schools.
DepEd, Competency-Based Learning Material for Second Year Fish Processing
(CBLM), Public Technical-Vocational High Schools.
Pictures
Lion&Fox Blogger. Ham. Accesses October 12, 2020. https://tinyurl.com/y3bjxtcu.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Laoag City

Curriculum Implementation Division
Brgy. 23 San Matias, Laoag City, 2900
Contact Number: (077)-771-3678
Email Address: [email protected]

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